Instant Pot Loaded Potato Soup
A velvety, soul-warming potato soup that captures all the flavors of a giant loaded baked potato. This hearty, comfort-food classic is perfected in an Instant Pot, saving you hours of simmering time while delivering a rich, savory profile that the whole family will love. It is the ideal quick weeknight dinner that balances convenience with restaurant-quality taste.
- Prep Time: 10
- Cook Time: 20
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1 tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
7-8 medium russet potatoes, peeled and cut into 1 inch cubes
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
2 cups sharp cheddar cheese, shredded
1 teaspoon black pepper
Optional: chopped chives and beef-style soy crumbles for topping
Instructions
Set Instant Pot to Saute mode and melt the butter.
Add the onion and sauté until translucent, then add garlic and cook for 1 minute.
Pour in the chicken broth and stir to deglaze the bottom of the pot.
Add the cubed potatoes and the cream of chicken soup; do not stir if your model is sensitive to burning.
Seal the lid and cook on Manual/High Pressure for 10 minutes.
Allow for a natural pressure release for 10 minutes before venting the remaining steam.
Stir in the shredded cheddar cheese and black pepper until melted and smooth.
Serve warm and top with chives or meat alternatives as desired.
Notes
Use a potato masher directly in the pot for a thicker, creamier texture if preferred. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
Find it online: https://cookingwithramsay.com/instant-pot-loaded-potato-soup/